Roasted Red Pepper and Tomato Soup
You might be surprised to see a soup in this module, and it is very simple, but roasting the veg first and the blending step at the end make this a good introduction to our Intermediate module.
This wonderful soup is best made in the summer when red pepper and tomatoes are at their best and is easy to scale up for batch freezing.
Best topped with ricotta cheese and served with warm crusty bread.
2 tbsp olive or cooking oil
5 large tomatoes, halved and roasted
5 red peppers, halved and roasted
1 onion, chopped
2 garlic cloves, crushed
1 red chilli, chopped
750ml vegetable stock (GF)
1 tsp balsamic vinegar
Salt and pepper (to taste)
Suitable for: Pressure King Pro 6L 20-in-1 Pressure Cooker
Place the peppers and tomatoes on a baking tray, drizzle with half the oil and roast in an oven at 180°C for ~30 minutes until tender.
Select the BROWNING function, add the rest of the oil and allow to heat. Add the onion, garlic and chilli and stir regularly for ~3 minutes until the onion begins to soften.
Add the tomatoes, peppers and stock, stir to combine then press CANCEL.
Put the lid on and close the pressure valve then select the SOUP function and adjust the time to 12 minutes.
When the program has finished press CANCEL. For this recipe we recommend the SLOW RELEASE method before opening the pressure valve and removing the lid.
Leave to cool slightly then liquidise using a hand blender (or transfer to a blender) until as smooth as you like, then stir in the balsamic vinegar.